Roasted Broccoli And Coconut Salad With Turmeric Dressing


  • Author: Sneh Roy
  • Prep Time: 10 mins
  • Cook Time: 17 mins
  • Total Time: 27 minutes
  • Yield: 2 1x
  • Category: Salad, Lunch
  • Cuisine: Vegan, Gluten Free


A great textural salad with a lot of oomph from the hearty charred broccoli, this salad also delivers a plate of detoxing and healing goodness from a punchy dressing made with turmeric. Red cabbage and coconut make it sing with colour.


  • 350g broccoli florets and thickly sliced stem
  • 1 tablespoon olive oil
  • sea salt flakes, a large pinch
  • fresh ground black pepper, a light sprinkle
  • 150g shredded red cabbage
  • 80g shredded coconut
  • 60g baby spinach leaves
  • 30g alfalfa sprouts

for the dressing

  • 4 medjool dates
  • 1 tablespoon water
  • 2 garlic cloves
  • 3 tablespoons white vinegar
  • 2 teaspoons wholegrain or dijon mustard
  • 1 teaspoon sea salt flakes
  • 1 teaspoon runny honey
  • 1/2 teaspoon ground turmeric


  1. Pre-heat oven to 200C (convection)/180C (fan-forced). Place broccoli, olive oil, salt and pepper in a medium bowl. Using your hands, toss gently to coat evenly. Spread broccoli on a baking tray and roast in the oven for approximately 15-17 minutes until starting to char but still crunchy.
  2. Remove from oven and cool to room temperature.
  3. Meanwhile, prepare the dressing by soaking the dates in hot water for 10 minutes. Drain. Place dates, water, garlic, vinegar, mustard, salt, honey and turmeric in the bowl of a small food processor and blend until smooth. Pour into a little glass jar.
  4. Place broccoli, cabbage, coconut, spinach and alfalfa in a large bowl. Drizzle with half of the dressing. Toss gently to mix. Serve in two salad plates with some of the remaining dressing drizzled on top.
  5. Place cooled broccoli in a large bowl

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